Hot chicken salad on greens

Hot chicken salad on greens

By
From
Under the Walnut Tree
Serves
10-12
Photographer
Fanny Bergenström

A spicy little chicken salad, served on decorative green leaves. Use half a barbecued chicken or two poached chicken breasts.

Ingredients

Method

  1. Combine 1 minced garlic clove, 1 teaspoon grated fresh ginger, 1½ tablespoons fish sauce, the zest and juice of 1 lime, 2 tablespoons hot water, 1 deseeded and finely chopped red chilli and 2-3 small bird’s eye chillies. Finely shred the cold chicken, place it in a bowl, fold in 4-5 tablespoons chopped fresh coriander and toss with the dressing. Pile the chicken onto well-rinsed betel leaves or crisp lettuce leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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